This is something new for me. The Sweet Adventures Blog Hop (this month hosted by 84th & 3rd), is a monthly dessert link-up, whereby you submit a post relating to the month’s theme, and then become linked up with everyone else who does so in a neat little list, so you can read everyone’s wonderful recipes.
The theme for May is ‘What’s your cup of tea?’ – and if you have a little click on some of those links above, you can see the list of delightful adventures going on around this theme.
I have to admit to getting a little bit experimental with my entry here. Firstly, I don’t think I’ve ever eaten a persimmon, let alone cooked with one. It was just one of those times where there were a few pieces of fruit in a bowl in the kitchen, looking a little bit sad, so it made sense to put them out of their misery and turn them into something a bit more appealing.
I can’t say I’ve ever used honey instead of sugar before either. However, I met up with a lovely uni friend today, whose Dad is a newly registered apiarist, and is selling his honey from hives in their suburban Adelaide backyard. How could I resist the sweet calling from happy hives?
And lastly; tea. The magic ingredient that is rather integral to this whole undertaking. I probably need to refine my methods for extracting the tea flavour (because there was some crazy stuff happening in my kitchen this afternoon), but I’ve had a think, and refined it for ease of replication in the recipe below.
These muffins are not too sweet, and the flavours are pretty subtle; probably quite appropriate for breakfast, as they’re quite healthy too (low-fat and egg and dairy-free). You might like to ramp up the tea flavour a bit by making a strong brew, and be careful with the honey on top – if it runs down the edges of the muffins, it makes them hard to get out of the patty pans. This could be a good thing though, if you want an excuse to get every last bit of muffin from the paper… I’m sure some experimentation will work this one out – perhaps just a dollop of honey in the centre. For a first try at an invented recipe though, these muffins are not bad. I mean, I ate two of them when I was supposed to just be ‘tasting’ them, so…
Well here you go. Honey-glazed earl grey and persimmon muffins. My first attempt at entering the world of the Sweet Adventures Blog Hop.
Honey-glazed persimmon muffins
Makes 10 muffins
1/2 cup persimmon flesh, mashed (the persimmon I used was so soft, mashing wasn’t necessary)
1 persimmon, diced
1 persimmon, sliced horizontally (to get the star pattern)
1/2 cup soy milk
1/2 cup boiling water (to make tea)
1/4 cup vegetable oil
1/4 cup honey
2 cups plain flour
1 1/2 tsp baking powder
3 earl grey teabags
extra honey to drizzle
Preheat the oven to 180C and line a muffin tin with paper liners.
Brew some strong earl grey using around 3 teabags, and 1/2 cup boiling water. Heat soy milk in a small saucepan with the hot tea-water and tea bags to extract some more flavour.
In a large bowl, whisk together flour and baking powder to remove any lumps. In a small bowl, mix mashed persimmon, 1/2 cup honey, tea-infused soy milk and water, and vegetable oil. Add wet ingredients to dry ingredients and whisk until combined. Carefully fold in diced persimmon pieces, then distribute evenly among muffin pans.
Ensure tops are level, then place one persimmon slice on top of each muffin. Drizzle a small amount of honey on top, preferably in the centre so it doesn’t end up around the muffin instead of on it.
Bake for around 30 minutes, or until golden brown and an inserted skewer comes out clean.
This post is part of the Sweet Adventures Blog Hop. Head over here and scroll down to see the list of other blogs taking part in the hop!